Chicken on a beer can in the oven
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 523, total fat 35 G., saturated fats 11 G., proteins 40 G., carbohydrates 7 G., fiber 2 G., cholesterol 168 mg, sodium 918 mg, sugar 1 G.
Calories 523, total fat 35 G., saturated fats 11 G., proteins 40 G., carbohydrates 7 G., fiber 2 G., cholesterol 168 mg, sodium 918 mg, sugar 1 G.
Beer can chicken is a popular grilling method, but not everyone has a grill, and it's not always available in all weathers. The solution: simple beer can chicken in the oven! It turns out incredibly juicy, tender, and flavorful. And the juices mixed with beer make a great gravy to accompany the chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp ground coriander
- 1 tbsp paprika
- Zest of 1 lemon
- 1 whole chicken (about 2 kg)
- 1 can (0.33 l) of light beer at room temperature
- 1 medium shallot, finely chopped
- 2 teaspoons flour
- 1/4 cup heavy cream
- 3 tablespoons finely chopped fresh parsley
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Cooking the dish according to the recipe:
- Remove everything from the oven except the bottom rack and preheat the oven to 220°C (425°F). Place a large oven-safe skillet on a baking sheet.
- In a small bowl, combine the coriander, paprika, lemon zest, 1 teaspoon of salt, and a few grinds of black pepper. Pat the chicken dry and sprinkle the spice mixture all over the surface and into the cavity.
- Pour about 0.5 cups of beer into the pan, then insert the open can into the chicken cavity. Place the chicken upright on the can in the pan. Add 1 cup of water to the beer in the pan.
- Place the skillet in the oven and roast until the chicken is golden brown throughout and a thermometer inserted into the center of the breast registers 160°F (71°C), 1 hour to 1 hour 10 minutes. Carefully transfer the chicken and beer can to a cutting board and let rest for 10 minutes.
- Meanwhile, pour the contents of the skillet into a grease separator (be very careful, the handle will be hot). Pour 1 tablespoon of the fat skimmed from the surface of the juices into the skillet. Place the skillet over medium heat and add the shallots. Cook, stirring occasionally, until the onions are soft, about 3 minutes. Add the flour and cook, stirring, for 30 seconds.
- Pour the skimmed juices into the skillet (if you don't have a fat separator, pour the pan contents into a bowl and use a spoon to skim off as much fat as possible from the surface). Bring the juices to a simmer for about 1 minute, then add the cream and bring to a simmer again for about 1 minute. If the sauce seems too thick, thin it with a little water. If it seems too thin, simmer until thickened. Add the parsley.
- To remove the can from the chicken, grab the chicken by the neck with tongs, gently pulling it back. Gently twist and remove the can, holding the chicken with the tongs. Place the chicken in the center of a cutting board and carve. Serve the chicken with the gravy.
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